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These two-ingredient pumpkin muffins with cake mix are easy and cheap to make! They’re lighter in calories and make a great snack for kids.
You could call me pretty basic when it comes to fall. I have no shame in admitting I go all in on fall flavors.
Which is why we have all the pumpkin recipes on our website, including healthy pumpkin muffins, healthy pumpkin pancakes, paleo pumpkin bars, pumpkin pie oatmeal, healthy pumpkin bread, or iced pumpkin spice lattes.
You get the point. We love all things pumpkin season.
So why not make pumpkin spice muffins that are on the lighter side? It just feels like a nice addition to all our pumpkin recipes.
Why We Love Pumpkin Muffins With Cake Mix
- Easy and cheap: This easy recipe only requires two ingredients, meaning minimal mixing and ingredients to buy. They’re the easiest muffins you’ll ever make!
- Lighter: There aren’t any eggs or oil in this recipe, so it’s lower calorie and just lighter on your stomach. This also means it’s a vegan recipe!
- Moist: The texture of these pumpkin muffins is incredible! The pumpkin puree adds so much moisture.
- Fun baking project: These easy pumpkin muffins are a great way to get kids involved in the kitchen because there are only two ingredients and no measuring required. That’s the best thing about a cake mix recipe hack (like these cake mix cookies).
You Only Need Two Ingredients
Your shopping list is going to be short when you make this two ingredient pumpkin muffin recipe. So short, you may not need a trip to the grocery store! Here are the two simple ingredients:
- Box of cake mix: We’re using spiced cake mix but feel free to use other cake mixes (like white cake mix) and add your own pumpkin pie spice. Using cake mix makes it easy because all of the dry ingredients are measured in the box together!
- Can of pumpkin: Not the pumpkin pie filling, just the plain can of pumpkin puree.
Optionally, you can also add semi-sweet chocolate chips to make chocolate chip pumpkin muffins.
How to Make Two Ingredient Pumpkin Muffins
Here are the basic steps, with images, for this perfect fall treat. Skip down to the recipe card below for the full instructions and a printable recipe.
Add ingredients to a large bowl. Dump the box of spice cake mix into a large mixing bowl with one can of pumpkin puree.
Mix the muffin batter. Use an electric mixer to beat the pumpkin puree and cake mix together until combined and smooth and no lumps remain. Alternately, you whisk with a spatula or wooden spoon, but the batter may be a bit more lumpy.
Fill the muffin tin. Place paper liners inside the muffin cups and spray them with nonstick spray. Use a large cookie scoop and drop the muffin batter into each liner. It should just barely reach the tops of each muffin tin. Sprinkle them generously with coarse Turbinado sugar. You could use brown sugar if you have that on hand.
Bake the muffins. Bake them at 350 degrees F for 18-20 minutes or until an inserted toothpick comes out clean. Remove the muffins from the cupcake tins and cool slightly on a wire rack before serving.
Allow the delicious muffins to cool completely and store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, wrap each one individually in plastic wrap and store in an air-tight container or freezer bag for up to 3 months. Thaw overnight in the fridge. We love to keep these in the fridge all week for a quick afternoon snack for the kids.
Here are some ways to change up these delicious pumpkin spice muffins:
- Carrot muffins: Use a carrot cake mix instead of the spiced mix.
- Large muffins: Fill a 12-count muffin tin and bake the muffins for 18-20 minutes.
- Add frosting: Use the cream cheese frosting recipe from our pumpkin cupcakes.
- Gluten-free: Use a gluten-free yellow or white cake mix and add 1 tablespoon of pumpkin pie spice.
- White chocolate chips: Add white chocolate chips instead of semi-sweet chocolate.
If you make this cake mix pumpkin muffins recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Pumpkin Recipes
If you love pumpkin flavor and are looking for the perfect way to satisfy those pumpkin spice cravings, we have a few recipes for you.
- Pumpkin streusel muffins are moist muffins with a crumbly streusel on top.
- Gluten free pumpkin muffins are such moist pumpkin muffins with warm chocolate chips melted in every bite.
- Iced pumpkin spice latte is the epitome of fall flavor.
- Low carb pumpkin muffins are such an easy pumpkin muffin recipe and are a great recipe when you want something a little healthier.
- Healthy one bowl pumpkin muffins (gluten free dairy free) are the best pumpkin muffins when you want pumpkin treats without the gluten or dairy.
- Need a pumpkin bread recipe? Be sure to try this cinnamon swirl gluten-free pumpkin bread.
Pumpkin Muffins With Cake Mix
Email this recipe!
- 1 box Spice Cake mix (I used Duncan Hines)
- 1 (15 ounce) can of pumpkin puree
- Coarse Turbinado Sugar or brown sugar for topping optional
- Preheat the oven to 350°F. Line muffin tins with muffin liners and spray them with non stick cooking spray. (Note 1 Mini Muffins)
- Add the spice cake mix and pumpkin puree to a large mixing bowl. Use an electric mixer to beat the two together until the batter is smooth and no lumps remain. The batter should be thick.
- Use a large cookie scoop to fill the prepared muffin tins with batter almost all the way full. Sprinkle the top of each muffin generously with coarse sugar or brown sugar.
- Bake in the preheated oven for 18-20 minutes, until the tops are set and a toothpick inserted in the center comes out clean.
- Allow them to cool in the muffin tins for 10 minutes then transfer them to a wire rack to cool completely. Enjoy right away or store in an airtight container at room temperature for up to 3 days or in the fridge for up to 1 week. These pumpkin muffins freeze well for up to 3 months.
- Last step! If you make this, please leave a review letting us know how it was!
Nutrition information is automatically calculated, so should only be used as an approximation.